Campbell’s Cream of Mushroom Condensed Soup, 50 Ounces, 12 Per Case

Campbell's Cream of Mushroom Condensed Soup delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Casserole base: Use as the creamy foundation for green bean casserole, tuna noodle casserole, potato casserole, and other baked dishes where a smooth mushroom sauce binds ingredients together.
Recipe starter: Thin with milk or stock to create cream of mushroom soup as a standalone bowl, or use undiluted as a sauce for braised meats, smothered pork chops, and stovetop chicken dishes.
Gravy and sauce thickener: Stir into pan drippings or broth to build a quick mushroom gravy for mashed potatoes, rice, or biscuits without starting a roux from scratch.
Slow cooker meals: Add directly to slow cookers with pot roast, chicken, or vegetables for a hands-off meal that finishes with a rich, savory sauce.

Who Would Benefit

• Foodservice operators running restaurants, diners, or cafeterias that need a consistent cream of mushroom base at scale
• Caterers preparing banquet meals, holiday buffets, or large-group casseroles
• School and institutional kitchens that rely on familiar, cost-effective pantry staples
• Home cooks who buy in bulk and use cream of mushroom soup frequently in family recipes

Product Highlights

• 50-ounce institutional-size can designed for foodservice and bulk preparation
• Condensed formula doubles in volume when mixed with milk or water
• 12 cans per case, totaling 600 ounces per case for high-volume kitchens
• Campbell’s brand consistency trusted across commercial and home kitchens
• Smooth, creamy mushroom flavor that works as both a finished soup and a recipe ingredient

Applications

Beyond its familiar role as a standalone soup, Campbell’s Cream of Mushroom Condensed Soup functions as a versatile culinary building block. Undiluted, it serves as a ready-made sauce for smothered proteins, baked pasta fillings, and vegetable gratins. Mixed with sour cream, it becomes a dip or baked potato topping. Combined with cooked rice and shredded chicken, it turns into a quick casserole filling. In banquet settings, it simplifies large-batch gravy production when whisked into hot stock and seasoned to taste. For operators managing limited prep time, it eliminates the need to build a mushroom sauce from scratch without sacrificing consistency.

Preparation & Use

To serve as soup, blend one part condensed soup with one part milk or water and heat gently, stirring occasionally. For recipe use, add the undiluted soup directly to casseroles, slow cookers, or skillet sauces. Each 50-ounce can prepares approximately twelve 4-ounce servings when reconstituted. Refrigerate any unused portion after opening and use within a few days for best quality.